Lithuanian Cepelinai Traditional Dumplings (Printable)

Classic Lithuanian dish of potato dumplings with seasoned meat and creamy bacon sauce for hearty meals.

# What You’ll Need:

→ Dumplings

01 - 3.3 lbs starchy potatoes, peeled
02 - 2 medium boiled and mashed potatoes
03 - 1 tsp salt
04 - 1 tbsp potato starch (optional, for binding)

→ Meat Filling

05 - 9 oz ground pork
06 - 5 oz ground beef
07 - 1 small onion, finely chopped
08 - 1 clove garlic, minced
09 - 1 tsp salt
10 - ½ tsp black pepper

→ Sauce

11 - 5 oz diced bacon or smoked pork belly
12 - 1 small onion, finely chopped
13 - 1¼ cups sour cream
14 - 1 tbsp fresh dill, chopped (optional)

# Directions:

01 - Grate raw potatoes finely, place in cheesecloth, and squeeze out liquid. Let liquid stand to separate starch at the bottom, discard water, and reserve starch.
02 - Combine squeezed grated potatoes, mashed potatoes, salt, and reserved starch in a bowl. Mix to form a dough, adding more starch if too wet.
03 - Combine ground pork, ground beef, onion, garlic, salt, and black pepper until evenly mixed.
04 - With wet hands, flatten a portion of dough about the size of a large egg, place a tablespoon of filling inside, and shape into an oval dumpling sealing fully. Repeat for remaining dough and filling.
05 - Simmer salted water gently, add dumplings in batches without sticking, and cook for 25 to 30 minutes until dumplings float and are firm.
06 - Fry diced bacon over medium heat until crisp, add onions and sauté until golden. Stir in sour cream and dill, heating gently without boiling.
07 - Plate hot dumplings and top with bacon sour cream sauce.

# Expert Tips:

01 -
  • These dumplings are deceptively filling yet somehow you always want another, especially when they're swimming in that silky bacon and sour cream sauce.
  • The whole process becomes meditative once you get the hang of shaping them—it's the kind of cooking that slows you down and makes you feel present.
  • They freeze beautifully, so you can make a batch on a quiet Sunday and have comfort food ready for weeks.
02 -
  • Squeezing the grated potatoes isn't optional—it's the difference between a dumpling and a starchy brick, and your hands will understand why your grandmother's wrists were so strong.
  • The potato starch that settles in the reserved liquid is liquid gold; if you pour it off, you've essentially wasted the step and will likely end up with dough that's too wet to work with.
  • A gentle simmer is essential because a rolling boil creates enough turbulence to split these dumplings open, spilling their filling into the water and leaving you with a ruined dinner.
03 -
  • Keep your hands wet while shaping, but not soaking—you want just enough moisture to prevent sticking without making the dough soggy.
  • If your potato dough starts feeling warm or sticky as you work, refrigerate it for ten minutes; cold dough is far more forgiving and easier to seal completely.
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